1 cup brown sugar
1 cup butter or margarine
2 cups chocolate chips
1 cup finely chopped pecans
Preheat the oven to 400 degrees.
Line a Jellyroll pan with tin foil, including the sides. Cover the bottom of the pan with graham crackers layered flat, reducing gaps as much as possible.
Combine brown sugar with butter in a sauce pan, bring to a boil, and boil for 3 minutes, stirring constantly. Pour this mixture over the graham crackers. Bake graham crackers for 5 minutes. Remove from the oven and immediately cover with the chocolate chips, as the chips melt spread them evenly over the graham crackers. Cover the chocolate with the pecans, cool and cut.